This is hailed as an Australian biscuit, but upon research I found something a little different! Full of fashion, racing and gambling, Monaco was associated with glamour, so the Monte Carlo was created in around 1930 in honour of Monaco! We’ve juts had the Grand Prix there in May, so I made a batch in the hope Sebastian Vettel would move over and let our Daniel Riccardo have a win! And turns out, he did!!
1/2 cup brown sugar
1 tsp vanilla essence
1 1/4 cups self-raising flour
3/4 cup plain flour
2/3 cup fine coconut
1 pinch bi-carb soda
½ cup raspberry jam will be needed for assembling
3/4 cup icing sugar – for the cream
2 tbs milk – for the cream
60g butter – for the cream
1 tsp vanilla essence – for the cream
Combine the butter, essence, sugar and egg and beat well. Sift flours in and beat. Add coconut and stir, and finally the pinch of bi-carb. The mix will be firm and a bit sticky, signifying you’ve done well! Roll tablespoons of the mix into ovals, place on oven trays around 4cm apart and flatten a little using a fork. Bake in your 180 degree oven for about 12 minutes and transfer to a wire rack to cool.
Here the top tray is uncooked, and the bottom is done.
For the cream, beat the milk, icing sugar, butter and vanilla together with an electric mixer and it will be fluffy and smooth, ready for building your biscuit!
Once cooled, spread raspberry jam on one biscuit back and vienna cream on another biscuit back, then sandwich together. You have done it! Ta da!! I hope you enjoy your fashionable biscuit!